Damn Skinny Yankee Pot Roast

Ingredients

• 2 teaspoons olive oil
• 1 (4-pound) boneless beef chuck roast
• trimmed
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 4 garlic cloves
• minced
• 3 cups low-sodium beef broth (page 201)
• 1 (6-ounce) can tomato paste
• 2 teaspoons sugar
• 2 tablespoons Worcestershire sauce
• 1 1/4 pounds small red potatoes
• 1 pound carrots
• peeled and cut into 1-inch pieces
• 6 celery ribs
• cut into 3-inch pieces
• 2 medium onions
• quartered
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat the oven to 300F.
2. Heat the olive oil in a large Dutch oven set over medium-high heat.
3. Season the roast with salt and pepper.
4. Put the roast in the pan and brown it on all sides, about 4 minutes per side.
5. Add the garlic to the pan, and saute until lightly browned, about 1 minute.
6. Return the roast to the pan.
7. In a separate bowl, combine the broth, tomato paste, sugar, and Worcestershire sauce and stir until the sugar dissolves.
8. Pour over the roast and bring to a simmer.
9. Cover the Dutch oven, transfer to the oven, and roast for 2 hours.
10. Add the potatoes, carrots, celery, and onions, in that order, to the pot.
11. Cover and roast for 1 more hour, or until the vegetables are tender and the meat has an internal temperature of 140F (medium rare).
12. Remove the roast from the pan and set it on a cutting board to rest for 20 minutes.
13. Strain the vegetables out of the liquid in the pan.
14. Pour this liquid into a medium saucepan, set over medium-high heat, and reduce by half.
15. Stir in the lemon juice.
16. Slice the roast.
17. Place two slices of meat on each plate.
18. Ladle sauce over the meat and garnish with the parsley.